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Local cuisine of Polesine

Fan of rabbit livers with fennel sauce and black olive millefeiulle


Difficulty: medium

Preparation time: 45 min

Ingredients: 250 gr. rabbit livers, 150 gr. black olives, 80 gr. puff pastry, 2 dl. vegetable broth, 50 gr. tomatoes on the vine, 10 gr. plain flour, 20 gr. shallots, 10 gr. orange peel, fennel, bay leaves, garlic, to taste, extra virgin olive oil to taste.

Method: Brown shallots, garlic and bay leaves in a little oil, add fennel (about 15 gr.) and the stock and bring to the boil. Remove the bay leaves and the garlic, blend, adjust thickness and seasoning and filter with a sieve. Roll out puff pastry thinly, bake in the oven until golden. Cut olives, tomatoes and orange peel into small dice and dress with oil, salt and pepper. Place a disc of puff pastry on the plate. Flour the livers and brown quickly in oil with bay leaves; they should be crispy on the outsides and pinkish on the inside. Slice the liver, place next to the millefeiulle, drizzle over fennel sauce and complete with a little olive oil. Garnish with fennel leaves.

Wine matching: Bardolino. The production area includes several communes on the Garda lake, in the province of Verona. It is obtained with Veronese corvine, rondinella, molinara and negrara  grapes. It has a concentrated ruby red colour. To the nose it presents fruity and floral notes with hints of cherry, maraschino, freesia and a vegetable note. To the palate it is quite agreeable, soft, balanced and with a pleasant freshness. To be served at a temperature of 16-18°.



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